GOYA® Easy Arroz con Pollo

GOYA® Easy Arroz con Pollo

1

"This classic Latin dish is a cinch to prepare with a few GOYA® pantry staples. GOYA Adobo lends irresistible flavor to the chicken; GOYA Extra Virgin Olive Oil makes the veggies even tastier and GOYA Yellow Rice takes away any guess work. One bite and you'll taste an authentic, homemade meal that's easier than ever to make!"
Saved
Save
I Made it Rate it Share Print

Ingredients

40 m servings
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  1. Season chicken with adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 min. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 min. Add garlic to pan; cook until fragrant, about 30 sec. more.
  2. Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 min. Lower heat to medium low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 min.
  3. Arrange pimientos, olives and peas over Chicken and Rice.
You might also like

Footnotes

  • * If using boneless, skinless chicken, cut into 1-inch pieces.

Reviews

1

This was very good for a quick meal! I tweaked it to suit our tastes! I used 3 boneless chicken breasts cut into strips. I doubled the olive oil using 1 Tbls. to brown the chicken and 1 Tbls. to...